4 pounds rump roast or lean sirloin tip roast
Approx. 3 cups low sodium beef broth
1 sm chopped onion (or a few generous shakes of dehydrated onion)
Worcestershire sauce
Salt substitute and Pepper
Trim excess fat from the roast, and place in a slow cooker. Add the beef broth, onion and generous shakes of Worcestershire sauce, salt substitute and pepper. Cook on Low setting for 6 to 7 hours. Discard any excess fat that you find. Use a fork to pull apart in the slow cooker. Keep it a clean meal and serve in a whole wheat pita or tortilla. For those who are weight gainers….. go for the French Rolls! Serve some of the sauce for dipping.
Approx 8 servings
Home-Style Meatloaf
¾ cup ketchup, divided
½ cup quick cooking oats
¼ cup minced fresh onion
2 tbsp. chopped fresh parsley
1 tbsp. Splenda brown sugar
¼ tsp. salt substitute
¼ tsp. pepper
2 large egg whites, lightly beaten
1 ½ pounds lean ground round
Preheat oven to 350 degrees
Combine ½ cup ketchup, oats, and next 6 ingredients (oats through egg whites) in a large bowl. Add meat; stir just until blended. Shape meat mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray. Brush ¼ cup ketchup over meat loaf. Bake at 350 for 1 hour and 10 minutes. Let stand 10 minutes before slicing.
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